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New Dragon Boat Dumplings at Shang Palace

April 18, 2017 Dining No Comments Email Email

In celebration of the legendary Dragon Boat Festival on 30 May 2017, Executive Chinese Chef Mok Kit Keung of the Michelin two-starred
Shang Palace has created a new selection of sticky rice dumplings, which will be available along with some popular choices at Kowloon Shangri-La, Hong Kong now until 29 May 2017.

Chef Mok gives this year’s festival a creative twist with an array of brand-new flavours, including the French Challandais Duck Leg and Chestnut Dumpling, Iberico Pork Cheek and Matsutake Mushroom Dumpling and Sweetened Red Bean Paste and Preserved Kumquat Dumpling.

  • French Challandais Duck Leg and Chestnut Dumpling (HK$188 each)

Returning from Shangri-La, Paris as a guest chef at its Chinese restaurant, Chef Mok brings with him the renowned French Challandais Duck Leg and gives a modern take on traditional dumpling highlighting this prized ingredient from the Loire River in France.  The duck’s rich aroma, enhanced by marinating it with VSOP cognac and port wine, perfectly complements the earthy flavour of fresh chestnut, making this dumpling a perfect choice to pamper gourmet taste buds.

  • Iberico Pork Cheek and Matsutake Mushroom Dumpling (HK$188 each)

With Barbecued Pork Loin glazed with Honey Sauce being favoured by many guests at Shang Palace, Chef Mok contemplated the possibility of using the same ingredient – Iberico pork – for dumplings.  He also added dried Yunnan matsutake mushroom to enrich the taste of this special creation, turning it a goodie to be enjoyed in a brand-new way at home.

  • Sweetened Red Bean Paste and Preserved Kumquat Dumpling (HK$78 each)

To suit the taste of younger gourmets, Chef Mok adds this welcome addition to the traditional line-up and is ideal for those with a sweet tooth.  He opts for red bean paste in place of lotus seed paste to redefine the classic sweet sticky rice dumpling.  Diced sweetened kumquat is also used to stimulate the appetite and add a hint of modernity to the festive delicacy.

Other mouth-watering options returning by popular demand include:

  • 26-Head Yoshihama Abalone and Yunnan Ham Dumpling (HK$1,688 each)

This is undoubtedly the most premium option of all.  Guests will be delighted with the delicate taste of the first-grade Japanese abalone enhanced by the intense and smoky flavour of pungent Yunnan ham.  This luxurious sticky rice dumpling is definitely the perfect gift or festive treat for discerning gourmets.

 

  • Black Truffle “Buddha Jumps over the Wall” Dumpling (HK$298 each)

A creation inspired by the traditional Chinese soup – Buddha Jumps over the Wall.  Featuring some of the best and most nourishing ingredients, such as sea cucumber, fish maw, conpoy and Yunnan ham, the dumpling’s taste is further enriched by the earthy flavour of Italian black truffle.

  • Crystal Dumplings (HK$128 per box of three pieces)

The crystal dumplings are made with crystal powder instead of traditional sticky rice, giving the translucent dumpling skin a smooth and chewy texture.  These dumplings are available in three sweet fillings – Pomelo and Mango, Tokachi Red Bean and Matcha, and Kagoshima Purple Sweet Potato.

Traditional flavours made using age-old recipes are also available.  Selections include Succulent Sticky Rice Dumpling with Abalone, Dried Scallop, Roasted Pork and Salted Egg Yolk (HK$270 each), Sticky Rice Dumpling with Dried Scallop, Pork and Salted Egg Yolk Dumpling (HK$198 each) and Sweet Sticky Rice Dumpling with Mashed Lotus Seed Paste (HK$70 each).

The Five Treasures Tray (HK$328 each), a festive specialty containing five kinds of nuts with different sea salt, is the perfect gift for business partners, colleagues, friends and family members.  Filled to the brim with goodies and a premium selection of fruits, the Shang Palace Deluxe Hamper (HK$1,988 each) is definitely another ideal choice.

For enquiries or to order the Dragon Boat dumplings, please call (852) 2733 8483.  All orders received before 14 May 20167 will be entitled to a 15 per cent early-bird discount.

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